Lemon-Garlic Cream Fettuccine Recipe

By á-72953

Ingredients

• SAUCE:
• 3 teaspoons grated lemon peel
• 2 teaspoons minced fresh parsley
• 2 garlic cloves, minced
• 8 ounces uncooked fettuccine
• 1/4 cup butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated lemon peel
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces cream cheese, cubed
• 2 tablespoons lemon juice
• 2 plum tomatoes, chopped
• 2 teaspoons minced fresh parsley
• Grated Parmesan cheese, optional

Preparation

Step 1

In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.
Yield: 4 servings.